Sweet Potato and Kale Stir-Fry with Tahini Miso Sauce

Name: Sweet Potato and Kale Stir-Fry with Tahini Miso Sauce
Prep time: 19 min
Cook time: 21 min
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 2 tablespoons (36 g) white miso paste; 3 tablespoons (45 g) tahini, well stirred; 1 tablespoon (15 ml) unseasoned rice vinegar; 1 tablespoon (15 ml) soy sauce or tamari; 1 tablespoon (15 ml) maple syrup; 1 teaspoon (5 ml) toasted sesame oil; 3 tablespoons (45 ml) warm water; 1½ pounds (680 g) sweet potatoes (about 2 medium), scrubbed or peeled, cut into ½-inch (1.3 cm) cubes; 3 tablespoons (45 ml) neutral oil such as avocado or grapeseed, divided: 2 tablespoons (30 ml) for the sweet potatoes, 1 tablespoon (15 ml) for the aromatics; 3 tablespoons (45 ml) water for steaming; 4 whole (60 g) scallions, white and green parts separated, thinly sliced; 4 cloves (12 g) garlic cloves, minced; 1 tablespoon (6 g) fresh ginger, peeled and finely grated; ¼ teaspoon (½ g) red pepper flakes (optional); 10 ounces (285 g) lacinato (Tuscan) kale, about 1 large bunch, thick stems removed, leaves cut into 1-inch (2.5 cm) ribbons, washed and well dried; ½ teaspoon (3 g) fine sea salt; 1 tablespoon (9 g) toasted sesame seeds

From the MyKitchenBank Kitchen

Caramelized sweet potato cubes and silky kale are tossed in a nutty, savory-sweet tahini miso sauce for a satisfying vegetarian dinner that comes together in 40 minutes in one skillet.

Prep: 19 min
Cook: 21 min
Total: 40 min
Makes: About 6 cups (4 main-course servings)

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Ingredients

4 servings

For the sauce
2 tablespoons (36 g) white miso paste
3 tablespoons (45 g) tahini, well stirred
1 tablespoon (15 ml) unseasoned rice vinegar
1 tablespoon (15 ml) soy sauce or tamari
1 tablespoon (15 ml) maple syrup
1 teaspoon (5 ml) toasted sesame oil
3 tablespoons (45 ml) warm water
For the stir-fry
1½ pounds (680 g) sweet potatoes (about 2 medium), scrubbed or peeled, cut into ½-inch (1.3 cm) cubes
3 tablespoons (45 ml) neutral oil such as avocado or grapeseed, divided: 2 tablespoons (30 ml) for the sweet potatoes, 1 tablespoon (15 ml) for the aromatics
3 tablespoons (45 ml) water for steaming
4 whole (60 g) scallions, white and green parts separated, thinly sliced
4 cloves (12 g) garlic cloves, minced
1 tablespoon (6 g) fresh ginger, peeled and finely grated
¼ teaspoon (0.5 g) red pepper flakes (optional)
10 ounces (285 g) lacinato (Tuscan) kale, about 1 large bunch, thick stems removed, leaves cut into 1-inch (2.5 cm) ribbons, washed and well dried
½ teaspoon (3 g) fine sea salt
To finish
1 tablespoon (9 g) toasted sesame seeds

Equipment (5)

12-inch (30 cm) large nonstick or carbon-steel skillet with a lid, or a wide wok with a lid
Small mixing bowl and whisk
Chef's knife and cutting board
Microplane or fine grater
Spatula or wok spatula

Steps

Before you start

Cut all the vegetables before you turn on the heat. The stir-frying goes quickly once you start.
Stir the tahini jar well before measuring, since the oil separates and the paste at the bottom is thick.
Cut the sweet potatoes into even ½-inch (1.3 cm) cubes so they all cook at the same rate.
Serve with steamed rice or quinoa if you like. Start cooking the grains before you begin the stir-fry.

1
Whisk the sauce
- In a small bowl, combine the white miso, tahini, rice vinegar, soy sauce, maple syrup, sesame oil and 3 tablespoons (45 ml) warm water.
- Whisk vigorously for about 1 minute, until completely smooth.
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Ready when: The sauce is smooth, pale and pourable, like heavy cream, with no miso lumps.
Tip: If it is too thick to pour, whisk in 1 more tablespoon of warm water. The tahini will tighten up as it sits.
2
Prep the vegetables
- Cut the sweet potatoes into even ½-inch (1.3 cm) cubes.
- Slice the scallions, keeping the white parts and green parts in separate piles.
- Mince the garlic, grate the ginger, and cut the kale into 1-inch (2.5 cm) ribbons after removing the stems.
- Make sure the kale is dry.
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Ready when: All vegetables are cut and within arm's reach of the stove.
Tip: Wet kale spatters in hot oil and steams instead of sautéing, so pat it dry with a towel.
3
Brown the sweet potatoes
- Heat 2 tablespoons (30 ml) of the oil in a 12-inch (30 cm) skillet over medium-high heat for about 1 minute, until it shimmers.
- Add the sweet potatoes in a single layer, then leave them untouched for 4 minutes.
- Stir and cook 3 to 4 minutes more.
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Ready when: Most cubes have deep golden-brown spots on at least one or two sides.
Tip: Don't stir early. Letting the cubes sit is what builds the caramelized crust. If your pan is smaller, brown in two batches.
4
Steam until tender
- Reduce the heat to medium.
- Add 3 tablespoons (45 ml) water and ½ teaspoon salt.
- It will sizzle, so cover immediately and cook for 5 to 6 minutes.
- Uncover and cook 1 minute more, stirring, to evaporate the remaining water.
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Ready when: A fork slides easily into a cube with no resistance, and the pan is nearly dry.
Tip: Keep the lid close at hand and stand back slightly when adding the water to avoid steam burns.
5
Bloom the aromatics
- Push the sweet potatoes to the sides to make a space in the center.
- Add the remaining 1 tablespoon (15 ml) oil, the scallion whites, garlic, ginger and the red pepper flakes, if using.
- Stir for 30 seconds, then toss in with the sweet potatoes.
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Ready when: The garlic and ginger smell fragrant and look pale gold, not brown.
Tip: Burnt garlic turns bitter. If it darkens quickly, lift the pan off the heat for a moment.
6
Wilt the kale
- Raise the heat to medium-high.
- Add the kale in 2 handfuls, tossing after each addition.
- Stir-fry for 3 to 4 minutes, until it collapses.
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Ready when: The kale is bright green, shrunken to about a third of its volume and tender but not mushy.
Tip: Adding kale in two batches keeps the pan hot so it sautés rather than steams into a dull olive color.
7
Toss with the sauce
- Turn the heat to low.
- Re-whisk the sauce and pour it over the vegetables.
- Toss for about 1 minute until everything is evenly coated and the sauce is warmed through.
- Take the pan off the heat.
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Ready when: The sauce clings to the vegetables in a glossy coat, with no pooled liquid in the pan.
Tip: Keep the heat low. Boiling miso loses its flavor, and the tahini can turn grainy and tight.
8
Garnish and serve
- Divide among 4 plates or bowls.
- Scatter with the scallion greens and toasted sesame seeds.
- Serve right away while the sweet potatoes are hot, with rice or quinoa if you like.
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Ready when: The dish is steaming hot and garnished with green scallions and sesame seeds.

Good to know

Tips

Dry the kale thoroughly so it sautés rather than steams.
Use a pan big enough for the sweet potatoes to sit in a single layer; a crowded pan steams the cubes and they won't brown.
Add the miso sauce off high heat to keep its savory flavor and keep the tahini smooth.
To make it a heartier meal, add a can of drained, rinsed chickpeas with the kale or top with a fried egg.

Make ahead

"The sauce can be whisked up to 4 days ahead and kept covered in the fridge; whisk in a splash of warm water before using. Sweet potatoes and kale can be cut up to 1 day ahead and stored separately in airtight containers in the fridge."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: up to 4 days in an airtight container. Freezer: not recommended, as the sweet potatoes turn mushy. Reheat in a skillet over medium heat with 1 to 2 tablespoons of water for 3 to 4 minutes until hot, or microwave covered for 1 to 2 minutes."

Substitutions

white miso paste → Yellow miso. Slightly stronger and saltier; reduce the soy sauce to 2 teaspoons.
tahini → Smooth natural peanut butter or almond butter. Use the same amount. The flavor will be sweeter and less earthy.
lacinato (Tuscan) kale, about 1 large bunch → Swiss chard, collard greens or baby spinach. Chard and collards need about the same time. Spinach wilts in 1 minute, so add it at the end.
soy sauce or tamari → Tamari or coconut aminos. Use tamari for a gluten-free dish. Coconut aminos are sweeter, so use 2 teaspoons maple syrup.